Martin Yan - HOT AND SPICY LEMONGRASS CHICKEN NOODLES

HOT AND SPICY LEMONGRASS CHICKEN NOODLES

Makes: 4 servings

Ingredients:

Marinade
1 stalk lemongrass, bottom 4-inches only, finely minced
1 tablespoon soy sauce
1-teaspoon cornstarch
1-teaspoon fish sauce
1/4 teaspoon ground black pepper

3/4-pound boneless, skinless chicken, cut into 1-inch cubes

8 ounces dried rice stick noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
2 fresh red jalapeno chillis, seeded and julienned
2 teaspoons sugar
1/2-cup chicken broth
3 green onions, julienned
5 teaspoons fish sauce
1 tablespoon fresh lemon juice

3 tablespoons chopped fresh mint

Cooking:

Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
In a large pot of boiling water, cook noodles until tender, about 3 minutes. Drain, rinse with cold water and drain again. Toss noodles with 1 tablespoon of the oil
Place a stir-fry pan over high heat until hot. Add remaining 2 tablespoons oil, swirling to coat sides. Add garlic, chilis, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. Add chicken and stir-fry chicken is no longer pink, about 1 minute. Add broth; cover and cook until chicken is just cooked through, 3 to 4 minutes. Add green onions, fish sauce, and lemon juice; cook for 30 seconds. Remove pan from heat and stir in mint.
Place noodles on a serving plate and spoon chicken mixture over the top.